How to make sourdough bread...

[RonB]

Very well done.

[treesmacker]

2 Batches of 2 over 2 days... these were cold proofed overnight outside at 26-30F with mixed results. Measured internal temp was 35F when returned to inside. 3 of the 4 were baked direct from cold; the 4th was baked after additional proofing at room temp for 4 hours. The additional room temp proof made for the best loaf. The others were just too cold resulting in some lack of spring and weird uneven pregnant bulges. I think it better to proof in fridge, or maybe in garage where it is cold, but not as outside. I'm still striving for results as Richard Chrz but realize that may never be acheiveable, as he is the master.

[jhapka]

Figured I’d do more than just result photos today. Starter on Friday night. Levain at 7a and 2p Saturday. Levain before and after mixing into the water of the dough. Stand mixer, pre rounds, final shapes in the basket. Shower capped and in the fridge Saturday night at 8:30p. Baked today at 10:30a.

[Allon]

Really quite nice...

[jhapka]

hoovarmin yes I started it in November 2019

[hoovarmin]

jhapka are you using a sourdough starter?

[jhapka]

hoovarmin lots of toast, PBJ sandwiches, grilled cheese, Cubanos (with leftover pulled pork). Me and my wife eat a solid loaf the week it’s baked and we give some away or cut the second loaf into slices and into the freezer for weeks when I don’t bake.

[hoovarmin]

jhapka How do you typically use two big boules of bread like that?

[jhapka]

hoovarmin I pushed the hydration up 1% and focused on not overhandling. Final shaping and scoring technique were drifting a little before these loaves too. Really happy with how these ones turned out

[hoovarmin]

Great oven spring on those